As I’ve said many a time, sandwiches are just the best. You all should know that I consider burgers to be sandwiches. I mean, how are they not? The only problem with burgers is that they have the tendency to be a little rough on the waistline. So, looking for a healthy alternative, I turned to the beefiest vegetable I could think of. The portabella mushroom is basically a burger. The balsamic vinegar ups the flavor ante, and the roasted red pepper and pesto make it nearly perfect; then the cheese finishes the job. You could use a regular bun if you want, but I really prefer the thinwiches for this sandwich. Sure, I still crave burgers from time to time, but I could eat these at least once a week and not feel guilty.
Portabella Mushroom Burgers with Roasted Red Peppers
- 2 Thinwiches
- 2 Portabella Mushroom Caps
- 1 red pepper, roasted, peeled, and seeded
- 2 tablespoons pesto
- 2 slices Swiss cheese
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Remove the stems from the mushroom caps, and rub with the oil.
- Season mushrooms with salt and pepper, and place mushrooms on a medium high heat grill, stem side up.
- Add 1 tablespoon of the vinegar to each mushroom, and grill for five minutes.
- Flip over and add the remaining vinegar. Grill for five minutes.
- In the last minute of cooking, add a slice of cheese to each mushroom.
- Spread the pesto evenly over the thinwiches.
- Place the mushrooms on the bun.
- Top with red pepper.
The question is: what side will you have with your Portabella burger?
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.